Looking to smoke this deer ham on my recteq smoker on Sunday. I was wondering if anyone had any tips as far as how long I should smoke it for, desired temps to pull it out at, do I need to trim it or remove any fat off, seasoning etc.
I grill a lot and I’m looking to do some more smoking (limited experience) and I’ve been considering a Yoder YS640s. the main draws have been the idea of an ”all-in-one” where it seems to get decent reviews for direct flame grilling and even has a pizza option attachment. I also like that it seems to be a bit better lasting than other models
I set aside some money and can handle the higher price tag (especially if it replaces a grill), but not sure if it’s worth it or I should just get two cheaper options.
Looking to see if anyone else made a similar decision or has experience.
Happy holiday weekend everyone, I was having a conversation with myself and figured I might try to get some varying opinions outside of my own. Pretty often people come in and ask which model should they buy as an entry level pellet, and a lot of time I see people comment with Recteq, Yoder, Grilla and so on. Lo and behold once someone say Pit Boss, Z Grill, and heaven forbid a Member's Mark gets mentioned the comment turn into "I'd rather cook over a match than use "that" brand. Not everyone has or may even be willing to spend 1-2k on a rig. My first pellet was a Walmart Expert Grill Commodore that has treated me great for many years, mind you I have upgraded since but a sub $300 grill that I could learn on was all I needed. I just wonder why some folks think that more my setup cost the better my cook will be, whereas I've found that good meat, rubs, and temp makes for a decent cook. Just a little food for thought.
I'm looking to add my first pellet grill. I currently have an 18" WSM (which makes good food, but I'm looking for convenience and more capacity), a Weber Genesis, Weber kettle and Gozney Dome pizza oven, so I don't really need a do-all cooker. If you were buying today, which of three would you choose?
Member's Mark 36" from Sam's - $549
Pit Boss Heritage from Costco - $699
I'm leaning towards the MM36 as I like the wood chunk compartment and it seems to be built like a tank. The $150 price difference is also nice. Wi-fi on the Pit Boss would be nice, but I've gotten by for years without it on my WSM as I have a first gen Thermoworks Smoke thermometer still chugging along, plus a lot of complaints seem to be centered around the PitBoss app, so a potential failure/frustration point.
Gonna do my first smoke this weekend and I’m just overwhelmed by all the options. Can anyone recommend a short easy to follow video for my first smoke. I’m thinking of chicken in case I fuck it up. I have the searwood 600xl. Thanks in advance.
I noticed this week that the Weber Searwoods are on sale for $100 off. I have been eyeing this for a long time and we finally close on a house in June so I will now have the space for one. Do these tend to go on sale frequently or should I just snag it now and hold it until I move?
I just picked up a Searwood XL and I absolutely love it. This will be my second cook and I am wondering how long you guys would have it on the “Smoke Boost” mode when starting the cook.
One hour? Two?
Used Searwood XL listed for $800, honestly no idea if it’s a good deal or not… hard to tell the condition, doesn’t seems like there’s anything beyond surface rust/grime.
Was planning on getting just the regular Searwood which is $899 new…
What would you do?
Got the new Recteq Bullseye 🎯 burned in and did a little twist on its layout to make it a versatile cooking system. Added the Onlyfire Rotisserie and Pizza insert as well as the Smoke Daddy. I don't know if I'm keeping the Smoke Daddy. The Bullseye puts of some great smoke all stock. Temps are very consistent and she gets to temp quick with a little over shoot. I'll take the over shoot for the speed of getting there. Once settled she's rock solid. External ash pot dump is an awesome option. Really loving it. Used my Spider Grill Huntsman rack and will probably be using the Spider Grill Huntsman ceramic diffuser for my next brisket adventure.
I’m wondering if anyone has used this model and give some reviews. Is PB reliable? Also is this a good price?
I have researched on Reddit and Amazon, YT etc but a lot of those posts and reviews are from a few years ago.
Also, I have never owned a pellet smoker before so I need some input from the pro's here.
What is the best pellet smoker on the market right now? Not sure what my budget should be either, but I don't need a fancy one.
Howdy! I work 3rd shift in an operations control center. Typically have a partner working with me and some nights it's rather slow. We do 10-12 hour shifts. So I'm thinking...perfect time for smoking some meats! Chicken, burgers, steaks, whatever really, options are endless.
BUT, I need something small that will easily slide in and out of the truck bed. We do have an outdoor plug handy so won't be an issue reaching power. Ideal something I can handle by myself. Pull it out, set it up, get to smoking.
I've seen mentioned the Gorilla Chimp, and Pit Boss portable one, and some Green Mountain grills. Just curious if any others are worth looking at and your first hand experience with portable pellet grills. Thanks!
Pitboss Lexington 500 Onyx Edition on sale for $346 but I do worry that im not going to like that the sear lever is under the grates
Pit Boss Classic 700 Onyx Edition is $446 and solves the sear lever problem but isn't on sale like rhe Lexington 500
Pit Boss 700 PB700FB1 Academy has this on sale for 299 but the controller doesnt seem to be as good and only does 25 degree increments.
Right now I do burgers, dogs, fajitas etc on the grill but really want to open up my options to some smoking. I am 100 percent open to suggestions other than these 3 units.
When you are on the hunt to reload your pellet arsenal, what do you look for in terms of a “price per pound” being a great deal… meaning buy 15+ bags? Right now I’m seeing mostly 11.99/20lb and 18.99/40lb… but that’s for blends not a singular wood.
My regular check-in places are academy sports, Lowe’s, Ace (although they are very Traeger and Meat Church heavy). Other great go-to outlets for regular bulk stocking up on quality pellets like Bear Mountain, Lumberjack, etc?
I’m in the middle of an upgrade to my Black Olive. Bought a Pit Boss controller replacement. I’m hoping someone can tell me a few things. Apologies for the questions, I can’t seem to find the answers myself. Can anyone definitely tell me what each wire does? The unit has a fan, auger and ignition, just not sure what is what? Can the ignition be replaced easily? Controller came with a new one if it’s compatible. The temperature/RTD probe I’m just going to have it sitting in the back of the seal as the two halves close. New to all of this (charcoal) so thanks for the help. Right now the controller starts and then throws a ERR error. White, Black, Orange, Red, and Green wires. Green was grounded to the controller when I removed the old one.
I was at Tractor Supply getting chicken food today. Flash sale on TSC brand pellets $5. Sign said Today and tomorrow only. Check your stores.
I have two halves of a whole chicken doing a wet brine for pulled chicken tomorrow. My question and struggle is what temp to cook the chicken too. I love cooking the breasts to about 155F and it comes super juicy. However, I like my dark meat closer to 175-180F. Is there a trick to this other than cooking the white and dark meat separately? I saw one video recipe online that cooked the whole chicken to 180F and I just cant imagine the breasts would be any good at that temp. I know it would be fine cooking to around 155F but again, I like my dark meat cooked a bit longer.
Hi everyone!
To keep this short and sweet, my fiancee and I bought a house together just before the New Year and as a self-gift housewarming present I used my aeroplan points to buy a Searwood 600 but unfortunately Aeroplan ended up refunding it as they ran out of stock so I have been sitting and patiently waiting for a sale of some sort and the weather to turn around to buy myself a grill. I have used gas grills my entire life and am an avid cook, but haven't spent much time around charcoal/wood/pellet cooking.
I did a ton of research and was happy with the idea of getting the Searwood as someone who is new to smoking and who doesn't currently have a BBQ (I have a blackstone and an ooni pizza oven) - I want something I can do long and slow cooks (ribs, brisket) but also just cook regular meals (steaks, chicken, sausages, etc) so the Searwood seemed like a pretty good bargain buy.
With all of that being said, I had some questions I was hoping to gauge the communities opinions on:
I like the idea of something with an app that I can monitor remotely while I am working (I work from home thankfully) for all-day low & slow cooks - so I feel like the Searwood is a great 'noob friendly' device to get my feet wet, but nobody knows better than the people who've owned these things!
I appreciate everyone's input and suggestions in advance!